Quick & Easy 10-Minute Egg Fried Rice

Name: Quick & Easy 10-Minute Egg Fried Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 cups cooked rice (preferably cold); 2 large eggs; 2 tablespoons soy sauce; 1 tablespoon oil (vegetable or sesame); 1/2 cup frozen peas and carrots (or any other veggies); 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Quick & Easy

I absolutely love how quick and simple this 10-minute egg fried rice recipe is. It’s become a go-to in my kitchen for those busy weeknights when I want something satisfying without spending hours cooking. The best part is that it requires just a few ingredients, many of which I usually have on hand. In no time, I can whip up a delicious meal that feels like comfort food. If you're looking for an easy recipe that delivers on flavor and speed, then this egg fried rice is perfect for you!

Created by

Penelope Dawson

Last updated on 2026-01-27T00:44:40.425Z

When I first tried making egg fried rice at home, I was pleasantly surprised by how quickly it came together. My secret is to use leftover rice from the night before; it works wonders in preventing the dish from becoming too mushy. With a few quick stir-fries, I can have a satisfying meal that's packed with flavor!

This recipe is also versatile. I've experimented with various vegetables and proteins added in, and each time it has been a hit. Don't hesitate to add whatever leftovers you have in your fridge to elevate this simple dish!

        Why You'll Love This Recipe
        Quick preparation makes it ideal for weeknight dinners
Versatile and customizable with various veggies and proteins
Deliciously satisfying, perfect for using up leftover rice

      

Perfecting the Texture of Your Fried Rice

Achieving the right texture in your egg fried rice is crucial for a satisfying meal. Cold, day-old rice works best as it has dried out slightly, preventing clumping when stir-fried. If you only have freshly cooked rice, spread it on a baking sheet to cool it down for at least 20 minutes before using it. The goal is to have separate, fluffy grains that absorb the flavors without becoming mushy.

When stir-frying the rice, ensure you do this over high heat, which gives it a smoky flavor and helps achieve that coveted slightly crispy texture on some pieces. Use a sturdy spatula or wooden spoon to gently break apart clumps and toss the rice. You'll know it's ready when the grains are heated through and coated lightly in oil.

Flavor Variations and Add-Ins

This egg fried rice recipe is highly versatile, allowing you to experiment with flavors and ingredients. Consider adding some garlic or ginger at the start for a flavor boost. You could also throw in some cooked protein, like chicken, shrimp, or tofu, to make it a complete meal. Simply add your chosen protein when you stir-fry the rice and allow it to warm through.

For an additional nutritional punch, incorporate more vegetables like bell peppers, broccoli, or snap peas. Just make sure they're cut into bite-sized pieces to ensure even cooking. If using fresh vegetables, sauté them for a couple of minutes before adding the rice to maintain their crunchiness while ensuring they cook through.

Ingredients

2 cups cooked rice (preferably cold)
2 large eggs
2 tablespoons soy sauce
1 tablespoon oil (vegetable or sesame)
1/2 cup frozen peas and carrots (or any other veggies)
2 green onions, chopped
Salt and pepper to taste

Instructions

Prepare the Ingredients

In a large pan or wok, heat the oil over medium-high heat. While the oil heats, crack the eggs into a bowl and whisk them until combined.

Scramble the Eggs

Pour the whisked eggs into the heated pan. Stir gently until the eggs are fully cooked, then remove them from the pan and set aside.

Stir-Fry the Rice

In the same pan, add the cold rice and break it apart using a spatula. Stir-fry for about 2 minutes until the rice is heated through.

Combine Everything

Add the cooked eggs back into the pan along with the soy sauce, peas and carrots, chopped green onions, and season with salt and pepper. Stir everything together for another 2-3 minutes.

Serve

Remove from heat and serve hot, garnished with additional green onions if desired.

Pro Tips

For an extra kick, add some sriracha or chili flakes when serving. This dish also pairs wonderfully with a side of sweet chili sauce for dipping.

Storage and Reheating Tips

Leftover egg fried rice can be stored in the refrigerator for up to three days. Make sure to let it cool completely before transferring it to an airtight container to retain its texture. When ready to eat, you can reheat it quickly in the microwave for about 2-3 minutes, stirring halfway through to ensure even heating.

If you prefer to reheat on the stovetop, add a splash of water or oil to a pan over medium heat and stir-fry until thoroughly heated. This method helps restore some of the moisture lost during refrigeration, preventing it from drying out.

Scaling the Recipe

This egg fried rice recipe is easily scalable, making it perfect for feeding a larger group. Simply multiply the ingredient quantities by the number of servings you need. Remember to use a larger pan or wok to ensure even cooking, allowing you to stir-fry the rice without overcrowding, which can lead to uneven heating.

When scaling up, keep an eye on the cooking times. While a single batch might take around 10 minutes, larger batches may require a bit more time to reach the right temperature and texture. Test a grain of rice to get your timing right, ensuring every serving is just as delicious as the last.

Questions About Recipes

→ Can I use day-old rice for this recipe?

Yes, using cold, day-old rice is ideal as it keeps the grains separate and firm.

→ What vegetables can I add?

Feel free to use any vegetables you have on hand, such as bell peppers, corn, or broccoli.

→ Is this recipe gluten-free?

You can make it gluten-free by using tamari or gluten-free soy sauce.

→ Can I add more proteins?

Absolutely! You can easily add cooked chicken, shrimp, or tofu to make it more filling.